Lamb Shoulder and Spinach Curry
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Ingredients
  • 1½ tbsp canola oil
  • 1.5 lbs of lamb shoulder, cubed in ½ inch pieces
  • 1 tsp salt
  • ½ tsp ground pepper
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 1½ tsp coriander
  • 1½ tsp cumin
  • 1½ tsp tumeric
  • 1 cup plum tomatoes, chopped (you can substitute canned tomatoes if needed)
  • 1 cup beef broth
  • 7-8 oz baby spinach
  • 1½ tsp garam masala
  • ¾ cup non-fat greek yogurt
  • Cilantro, chopped
Instructions
  1. Heat oil in large dutch oven or slow cooker. Add lamb and brown on all sides, 5-7 minutes. Remove lamb from pot with slotted spoon.
  2. Add onions and saute for 4 minutes until softened and slightly browned.
  3. Add garlic and saute for 1-2 minutes.
  4. Add ginger, coriander, cumin and tumeric and stir and until even distributed among the onions, 1-2 minutes.
  5. Add tomatoes and beef broth and bring to a boil. [At this point, move to slow cooker.]
  6. Add lamb and slow cook on high for 3½ hours.
  7. Add spinach and garam masala and cook for 30 minutes more.
  8. Add yogurt and cook for 5 additional minutes.
  9. Serve over rice with chopped cilantro, butter and salt and pepper. Top with additional chopped cilantro.
Recipe by Weekend Table at https://weekendtable.com/2013/02/20/lamb-shoulder-and-spinach-curry/